HATTIE B'S HOT CHICKEN
Provided by Food Network
Time 8h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
- Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
- Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
- Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
- Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.
SIMPLE, BAKED FINNAN HADDIE
Finnan haddie is a Scottish dish with smoked haddock. This is a simple, old family recipe that comes from the Maritimes - Canada. We always called this 'the milk fish'. This goes great with the traditional mashed potatoes and peas.
Provided by Lins444
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
- Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 5.8 g, Cholesterol 143.4 mg, Fat 10.8 g, Fiber 0.1 g, Protein 41.2 g, SaturatedFat 6.1 g, Sodium 1242.6 mg, Sugar 3.8 g
FINNAN HADDIE CHOWDER
Provided by Ghillie James
Categories Soup/Stew Fish Potato Dinner Lunch Meat Bacon Seafood Corn Root Vegetable Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
- Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.
CREAMED FINNAN HADDIE (SMOKED HADDOCK)
I remember my mother making finnan haddie, and I always loved the smoky, creamy taste and texture of this dish. And now I like that it's quick and easy to make. I especially like boiled potatoes and sweet green peas with it.
Provided by Divaconviva
Categories Scottish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the onions in half, slice thinly, then cut the slices in thirds.
- Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.
- Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
- Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
- In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
- Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
- Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
- Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
- Serve with boiled potatoes.
Nutrition Facts : Calories 343.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 130.7, Sodium 994.4, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 33.1
FINNAN HADDIE
This is a very old, very Canadian Recipe. When I was little it was one of my favorites. Finnan haddie is dried smoked & salted Haddock. I have used dried salt Cod also and both are very nice
Provided by conniecooks
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a shallow baking dish cover Finan haddie with milk.
- Let Stand 1 hour.
- Bake in a preheated 350 degree oven for 30 minutes.
- Drain, reserving liquid and separate into flakes.
- In a saucepan melt butter. Blend in flour until smooth.
- Gradually stir in reserved milk.
- Cook stirring constantly until thickened.
- Blend in eggs.
- Add reserved fish and potatoes, stirring occaionally until fish is heated through.
- Serve in soup bowls.
Nutrition Facts : Calories 368.6, Fat 19.1, SaturatedFat 11, Cholesterol 197, Sodium 614.2, Carbohydrate 24.9, Fiber 1.9, Sugar 0.8, Protein 23.9
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